Coffees from Around the Globe

Coffee varietals refer to the biological characterization of a coffee variety. Varietals have distinct characteristics based on the environment in which they are grown. These include flavor, caffeine content, body or "mouth-feel," and acidity. Another factor that affects coffee's characteristics is the method in which the beans are processed.

Coffee beans grow on trees and are actually not beans at all, but the seeds of cherries. This prized possession only thrives in mountainous, subtropical microclimates. The terrain is sheltered and hidden in far away places with steeply sloping terrain. Workers who tend to the crops are always at risk.

Most coffee trees are grown in the subtropical climate between the tropics of Cancer and Capricorn. Coffee plantations are generally located in altitudes up to 9000 feet above sea level. The labor involved is intensive and includes making certain that everything about the growing environment is in balance. Workers must eliminate weeds and creepers; along with tending to the canopy of trees planted to shade the coffee trees.

Once the red cherries ripen they are harvested by hand. Each cherry contains two beans. It takes approximately 4000 beans for one pound of coffee, or 2000 cherries. One coffee tree produces about two pounds of roasted coffee per season.

More than fifty countries grow and export coffee. These include Mexico, India, Ethiopia, Kenya, Guatemala, Tanzania, El Salvador, Honduras, Panama, Costa Rica, Jamaica, Puerto Rico, Haiti, Columbia, Venezuela, Ecuador, Peru, Brazil, Hawaii, and the Dominican Republic.

Nearly 70 percent of coffee production is derived from the species Coffea Arabica and 30 percent is derived from Coffea canephora.

Coffea Arabica beans have a rich flavor, whereas Coffea robusta beans are generally used as filler in lower grade coffee blends. Robusta has about twice the amount of caffeine as Arabica, and is used in espresso blends to promote the formation of "crema".

Coffea Arabica has many different varietals, each with its own unique characteristics. Some of the more well-known Arabica coffees include:

BRAZIL:

Brazil is the world's largest coffee producer and cultivates everything from the world's cheapest coffee to the world's most elegant and expensive coffees. Brazil uses four different processing methods and cultivates coffee at much lower elevations than any other coffee producing country. The lower elevation yields a rounder, sweeter, less acidic bean.

The most common Brazil coffees sold in specialty shops are called "Santos 2." Santos beans are dry-processed, meaning the coffee has been dried inside the fruit. Santos coffee frequently comes from a variety of Arabica called Bourbon. If the coffee comes exclusively from trees of the Bourbon variety, they are described as Bourbon Santos.

COLOMBIA:

Nearly everyone is familiar with Juan Valdez, the Colombian farmer who appears with his donkey in coffee commercials. Colombian coffee is also known as Washed Arabica. Unlike other beans, Colombian coffee is washed to release impurities and acid agents.

Central Colombia is trisected from north to south by three mountain ranges called cordilleras. The primary coffees cultivated in these cordilleras include Medellin, Armenia, and Manizales.

Medellin is the most famous of the three coffees and is known for its heavy body and rich flavor. Manizales and Armenia tend to be thinner in body and less acidic.

COSTA RICA:

Costa Rica has been exporting coffee for more than 150 years. Coffee is cultivated in seven regions located throughout the central and southeastern portions of the country. Costa Rica coffees exported to America come from Strictly Hard Bean varietals.

Overall, Costa Rica coffees are distinct, clean and balanced with smooth acidity and good aroma. Each region produces its own distinct flavor:

* Brunca - normal body, medium acidity, and good aroma. Grown at altitudes between 2630 and 3950 feet.
* Central Valley - smooth body with undertones of chocolate, high acidity, and strong aroma. Grown at altitudes between 3950 and 5260 feet.
* Tarrazú - medium body, high acidity, and very good aroma. Grown at altitudes between 3950 and 5590 feet.
* Tres Rios - medium body, medium acidity, and very good aroma. Perfectly balanced. Grown at altitudes of 3950 to 5430 feet.
* Turrialba - mild body, normal acidity, and good aroma. Grown at altitudes between 1970 and 2960 feet.
* West Valley - very good body with undertones of peach and apricot, high acidity, and very good aroma. Grown at altitudes between 3280 and 3950 feet.
* Orosi - medium body, medium acidity, and good aroma. Grown at altitudes between 2960 and 3950 feet.

DOMINICAN REPUBLIC:

The majority of coffee grown in the Dominican Republic stays within its borders, where it is savored as a health tonic. Coffee is grown on both slopes of the mountain range and divided into four markets: Cibao, Bani, Ocoa, and Barahona.

* Cibao is the market name for a good, low-acid coffee.
* Bani is a soft-bodied coffee with a mellow flavor.
* Ocoa is highly respected and touts a mild, yet rich flavor.
* Barahona is considered to be the best coffee. It is heavy-bodied and more acidic than the other three.

EL SALVADOR:

In the 1970s, El Salvador was the third largest coffee importer in the world and the first in productivity. Political strife, civil war, and a devastating earthquake nearly destroyed El Salvador's position in the coffee industry. However, in recent years El Salvador has once again become a contender in the coffee game.

El Salvador only produces the Arabica species. The main varieties include Bourbon and Pacas. Bourbon accounts for 80 percent of the coffee grown in El Salvador. Pacas accounts for 15 percent and the rest include Pacamara, Caturra, Catuai, and Catisic.

Most El Salvador coffees are soft body with low acidity. The best grade of El Salvador coffee is Strictly High Grown, which means it has been produced between 4,000 and 6,000 feet above sea level.

ETHIOPIA:

Coffee is Ethiopia's most important cash crop and largest export commodity. An estimated 200,000 to 250,000 tons of coffee is produced in Ethiopia each year. Ethiopia produces some of the most unique and fascinating coffees in the world. Coffee is cultivated in three main regions: Harrar, Ghimbi, and Sidamo.

Harrar coffees are grown on small farms in the Eastern part of the country. They are identified as longberry, shortberry, or Mocha. Harrar coffees are heavy-bodied with a rich aroma and fruit undertones. Harrar coffee is frequently used in espresso blends.

Ghimbi has the fruit undertones of Harrar, but can be richer, more balanced, and have a heavier body or mouth feel.

Sidamo is grown in Southern Ethiopia and is also known as Ethiopian Fancies or Ethiopian Estate Grown. The most famous of these coffees is Yirgacheffe, which has an unparalleled fruity aroma, light and elegant body, and an almost menthol taste.

GUATEMALA:

Guatemala is known for producing some of the world's finest and most distinctive coffees. Guatemala Antigua is one of the most distinguished Guatemalan coffees. It is cultivated in the mountain basin of the colonial city, Guatemala Antigua and is a unique blend of smoke, spice, flowers, and occasionally chocolate.

Guatemala coffees grown outside of the Antigua basin are generally softer-body, but equally unique in flavor to Guatemala Antigua. These include coffees grown in the regions of Cobán, Huehuetenango, San Marcos and Lake Atitlan.

The highest grade of Guatemala coffee is Strictly Hard Bean (SHB). SHB coffee is grown under the supervision of ANACAFE, the Guatemalan coffee association. Most Guatemala coffee is grown in the shade on organized coffee cooperatives.

HAITI:

In the 1990s, the United States led an embargo against the dictatorship in Haiti. Unfortunately, the coffee growers became so desperate for money that they burned their coffee trees to produce charcoal, which could be sold in local markets.

In 1995, the Federation of Native Coffee Associations (FACN) and USAID, developed a specialty coffee and trademarked it Haitian Bleu. Today Haitian Bleu is cultivated by nearly 7,000 farmers who belong to the Cafeieres Natives cooperative. Haitian Bleu is a rich, full-bodied coffee with dry, sweet tones.

HAWAII:

The most traditional Hawaiian coffee is known as Kona coffee. Kona is a growing district located on the southwest side of the Big Island. Kona coffee is cultivated on clusters of tiny farms located on the lower slopes of Mount Hualalai and Mauna Loa. Kona coffee is grown at altitudes of 800 to 2500 feet, which generally results in a low-acidic coffee. Due to the volcanic ash in the area, Kona coffee has acidic levels of coffee grown at a much higher altitude. However, it is a gentle acidity and frequently presents with fruit undertones.

There are five primary grades of Kona coffee: Extra Fancy, Fancy, Number 1, Peaberry, and Prime. The Extra Fancy bean is the largest Kona coffee bean and has the fewest defects. It's followed by Fancy, Number 1, and Prime.

Peaberry is an extremely rare and unique coffee bean. Most coffee cherries produce two coffee beans. Each bean is flat on one side and curved on the other. The Peaberry only produces one bean and it is rounded and oblong.

Other Hawaiian islands that cultivate coffee include Kauai and Molokai. Kauai produces a highly selected coffee called Kauai Estate Reserve. This coffee is full-bodied, sweet and low-acidic. Molokai produces Malulani Estate; a medium-bodied coffee with herbal notes and low-acidity.

HONDURAS:

Honduras coffee plantations suffered devastating losses in the 1990s, including hurricane Mitch in 1998 and the floods and storms of 1999. Additionally, most of the coffee grown in Honduras is produced by small coffee plantation owners who do not have the workforce to harvest the fruit in a timely fashion.

In recent years, Honduras has begun a reorganization effort in an attempt to revive coffee production. Currently coffees from the Marcala region near the El Salvador border have the best reputation of Honduras origins. These coffees have a medium-body and are more acidic. The highest grade of Honduras coffee is Strictly High Grown. To meet the criteria, coffee must be grown at an altitude of 4900 to 6400 feet above sea level. When buying Honduran coffee, look for one that states, "Strictly High Grown, European Quality".

INDIA:

India is the only country that grows all of its coffee under shade. This produces a mild, yet full-bodied taste and an exotic aroma. India coffee is rooted in spirituality and coffee growers are exceptionally passionate about their crops.

India coffee crops are some of the most well tended crops in the world. Because the coffee is shade-grown, up to 50 different types of shade trees are found in coffee plantations. A variety of spices and fruit crops are also grown on coffee plantations and include cardamom, vanilla, and pepper, orange and banana.

India also produces the Robusta variety known as Kaapi Royale. India has consistently produced and exported some of the finest coffees in the world for more than 150 years.

JAMAICA:

One of the world's most expensive coffees comes from the central Blue Mountains of Jamaica. The environment in which Jamaica Blue Mountain coffee grows is the most unique of all. Although the elevations are considered modest for coffee cultivation (3,000 to 4,000), the Blue Mountains are almost constantly enveloped in fog. The fog slows the development of the bean, allowing it to become denser and yield what many call the perfect coffee bean.

Jamaican Blue Mountain coffees are known for their mild flavor and lack of bitterness. In order for coffee to be labeled as Jamaican Blue Mountain, growers must adhere to strict guidelines and receive certification from the Coffee Industry Board of Jamaica.

KENYA:

Most coffee from Kenya is produced on small farms in the high plateau regions. Kenya's environment provides a near-perfect climate for coffee growing; allowing beans to ferment longer and resulting in intensely flavorful beans.

The major coffee growing regions in Kenya are the High Plateaus around Mt. Kenya, the Aberdare Range, Kasii, Nyanza, Bungoma, Nakuru and Kericho.

Coffee from Kenya is well known for its intense flavor, full body, and pleasant aroma. It is often said that Kenya coffees are like fine wines. Great Kenyan coffees possess a unique, striking fruitiness. It's common to taste notes of raspberry, blackberry, lemon or black currant.

MEXICO:

Most Mexico coffee is cultivated in the south-central and southeastern regions of the country. The majority of Mexican coffee is processed using the wet method, which ensures better acidity and body. Most Mexican coffees are delicate in body, with a slightly dry, acidic aftertaste.

Vera Cruz, located on the gulf side of the central mountain range, produces mostly lowland coffees. Altura coffee, meaning "high-grown," is cultivated in Chiapas and Oaxaca. Where coffee is concerned, the higher altitude almost always means higher quality.

Vera Cruz and Chiapas produce 60 to 70 percent of the Mexican coffee crop. The remainder is grown in Puebla, Oaxaca and surrounding states. When selecting Mexican coffees look for Altura Coatepec, Altura Huatusco, Oaxaca, Oaxaca Pluma, Chiapas, and Tapachula.

It's important to note that coffee from Mexican estates rarely can be found in the United States. Mexican estate coffee is sold almost exclusively into Europe, particularly Germany.

NICARAGUA:

Nicaragua has been ravished by civil war and Mother Nature. Hurricane Mitch brought tremendous devastation to Nicaragua coffee plantations in 1998. The drought of 2001, forced many coffee plantation workers into unemployment and left Nicaragua's economy in near ruin.

Most Americans are not familiar with Nicaragua coffee because it was not allowed to be imported into the United States during the cold war. Most Nicaragua coffee is shade grown on various estates and cooperatives.

The Jinotega, Matagalpa, and Segovia regions produce the best-known Nicaragua coffees. These coffees are complex and highly fragrant, with a medium-body and moderate acidity. Coffees grown in the Matagalpa region are known for their nutty vanilla flavor. Coffees grown in the Jinotega and Segovia regions offer a heavier mouth feel and bolder acidity.

The highest grade of Nicaragua coffee is Strictly High Grown. When purchasing Nicaragua Strictly High Grown coffee, look for coffees from the Selva Negra estate or the Prodocoop cooperative mill in the Segovia region.

PANAMA:

Panama is becoming a heavy hitter in the coffee industry and brings unique and interesting varietals to the table. Panama coffees tend to have complex and distinct characteristics. Panama coffees are generally shade-grown and offer a rich, bold flavor with high acidity.

The best Panama coffee is grown on highland estates in the Boquete region, just south of the border with Costa Rica. Five Boquete coffees scored in the top ten at the 2003 Specialty Coffee Association of America Boston cupping competition. In April 2004, Panama's "Esmeralda Special," placed first in the "Best of Panama" cupping competition.

PERU:

In the early 1990s, Peru was emerging from a period of economic and political instability that had nearly eradicated their coffee industry. In attempt to help Peruvian coffee farmers recover, Kraft Foods initiated a co-op coffee program.

In 2004, Kraft Foods launched the Verano brand, a 100-percent organic Peruvian coffee, in Austria. Today, they are the world's largest importer of coffee from Peru.

One of the chief coffee growing regions in Peru is located in the Chanchamayo Valley, located about 200 miles east of Lima. This region produces about 40 percent of Peru's total coffee crop. This region's coffee has the best reputation of Peru coffees and is generally light-bodied, but flavorful and aromatic.

Coffee is also cultivated in the northern part of the country and on the eastern and western slopes of the Andes Mountains. The finest Peru coffees come from this region and produce a light-bodied coffee with notes of vanilla and nut.

VENEZUELA:

Venezuela coffee is grown in the mountainous regions of the Andes Cordillera and the Coastal Cordillera. It has a smooth rich flavor and is considered to be among the best coffees in the world.

Venezuela produces less than one percent of the world's coffee and very little of that amount is exported. The most sought-after Venezuela coffee is cultivated in the far western corner of the country, near the Colombia border. Coffees grown in this region are referred to as "Maracaibos" and include Cúcuta, Mérida, Trujillo, and Táchira.